Gooseberry and elderflower fool | Student cookbook

One good use for tinned fruit, which conceals the fact that it's from a tin, is a fool – a mixture of pureed fruit, custard and yoghurt or creme fraiche. Serve helpings in little glass dishes (easy to find in charity shops) and they look really chic.

Drain the gooseberries and whizz them in a food processor or liquidiser. Strain them through a sieve into a bowl. Add the elderflower cordial and custard and mix well. Add the yoghurt and mix through lightly to create a marbled effect. Pour or spoon the fool into little glasses or glass dishes and chill for up to 30 minutes, if you've got time.

Tip: You could replace the gooseberries with tinned rhubarb, raspberries, apricots or mango puree.